Honey-Mustard Turkey Cutlets & Potatoes

Preparation

1. Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
2. Place sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt on the prepared baking sheet. Bake for 15 minutes, stirring once.
3. Meanwhile, whisk the remaining 1 tablespoon oil, honey, mustard and curry powder in a small bowl until smooth. Sprinkle both sides of cutlets with the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt.
4. Reduce heat to 400 degrees F. Toss the leeks and potatoes with 2 tablespoons of the honey-mustard sauce. Place the cutlets on top of the vegetables and spread the remaining sauce over the cutlets.
5. Return to the oven and bake until the turkey is cooked through and the potatoes are tender, 12-15 minutes more.

Tips

Per serving: 359 calories; 8 g fat (1 g saturated fat, 4 g mono unsaturated fat); 45 mg cholesterol; 43 g carbohydrates; 31 g protein; 3 g fiber; 551 mg sodium; 615 mg potassium

Nutrition Bonus: Vitamin C (50% daily value), Iron & Vitamin A (20% dv).

Exchanges: 2 starch, 2 vegetable, 4 lean meat

Contributed by: EatingWell.com

Potatoes, leeks and turkey burst with intense flavor when roasted with honey, mustard and curry. Serve with steamed snow peas and carrots and a glass of white wine.